Sweet and Sour Tempeh Stir-fry recipe
All Recipes Main Dish Recipes Stir-Fry
Ingredients
- cooking spray 1 (8 ounce) package tempeh, diced 1 small yellow onion, diced 2 small yellow squash, diced 4 Roma tomatoes, diced 1 ½ tablespoons balsamic vinegar 2 teaspoons lime juice 2 teaspoons agave nectar 1 teaspoon freshly ground black pepper sea salt 2 cups baby arugula
Nutrition Info
- 324.5 caloriescarbohydrate: 34.9 gcholesterol: : -fat: 13.1 gfiber: 6.5 gprotein: 24.6 gsaturatedFat: 2.7 gservingSize: -sodium: 185.2 mgsugar: 11.9 gtransFat: : -unsaturatedFat: : -
Directions Sweet and Sour Tempeh Stir-fry
Directions
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Spray a heavy nonstick skillet with cooking spray and place over high heat. Add tempeh and onion, cook and stir until onion softens, about 5 minutes. Add squash and tomatoes, cook and stir until squash begins to soften, 5 to 8 minutes.
Stir balsamic vinegar, lime juice, and agave nectar into the skillet. Toss until mixture is well coated. Season with pepper and salt. Add arugula, toss until it begins to wilt, 1 to 2 minutes.